Hey Natalie, I was wondering, it seems like you used a Japanese sweet potato, but the recipe list and video say simply sweet potato, what type of potato was it? Also, could I replace the almonds with a 1:1 ratio of rolled or old fashioned oats? This is the perfect dessert for my birthday, and your channel is my go to for all of my sweet recipes, thank you Natalie! 😊💜🌱

Guys … I cooked some sweetpotatoes, mixed one cup of them with one cup medjool dates and 1 cup of homemade hazelnut-milk and a tablespoon carob. I poured the mixture into a baking-form and let that set in the freezer. After that the taste-test was a nougat like cream-dream. It didn't taste like potatoes at all and it didn´t feel like some sort of fatty cream was missing!

for anyone who was thinking about using oat, i would share my experience. i used 1cup of oat flour mixed up with 3/4 cup of rolled oats. i had to use that 1 tbs of water and also a little bit more of the sweetener. It turned out great after all, was one of the best cake i've ever had, but something was missing. i think about using 1+1/4 cup of oat flour and only 1/2 cup of rolled oats next time. i'm sure that it is going to be on point! Good luck guys!